The same tea can be delicate and fragrant — or bitter and harsh. Water temperature and steeping time make all the difference. Here is a simple cheat sheet for Smart & Rich teas.
Longjing green tea — 75–80 °C (167–176 °F), 2–3 minutes
Longjing (“Dragon Well”) is our most delicate tea. Boiling water scorches the young leaves and makes the tea bitter. Let boiled water stand for 3–4 minutes, or add a quarter of cold water. Remove the tea bag after 2–3 minutes.
Lapsang Souchong red tea — 90–95 °C (194–203 °F), 3–5 minutes
Lapsang Souchong is famous for its smoky aroma: the leaves are fermented next to pine-wood fires. It needs almost boiling water. Traditionally it is drunk without sugar, but a slice of lemon brings out the flavour.
Pu-erh black tea — 95–100 °C (203–212 °F), 3–5 minutes
Pu-erh is an aged tea that only gets better over the years. Brew it with boiling water. Pu-erh is quite invigorating, so it is best enjoyed in the first half of the day.
Herbal tea — about 95 °C (203 °F), 5–7 minutes
Our herbal tea contains no tea leaves — only herbs and roots: chamomile, mint, lemongrass and currant. Herbs need more time to open up. It is delicious hot or cold — try it with ice in summer.
Three rules for great tea
- Good water. Filtered or bottled water gives a cleaner taste.
- A warm cup. Rinse your cup with hot water first — the tea keeps its aroma longer.
- Don’t over-steep. A tea bag left in the cup for too long makes the tea bitter.
Iced tea in 5 minutes
Brew a red or herbal tea bag in 100 ml (3.5 oz) of hot water, remove it after 5 minutes and top up with 150 ml (5 oz) of cold water and ice. Add a slice of lemon and a couple of mint leaves — a refreshing drink is ready.
